The Recipe Bin: Scottish - Soups & Stews

    Cock-A-Leekie Soup
     
     
    3½ lb Frying Chicken (Cut Into 8 Pieces)
    1 lb Beef Shanks (Cut Into 1-inch Pieces)
    6 cups Chicken Stock
    3 slices Thick Cut Bacon
    1 tbsp Dried Leaf Thyme
    1 Whole Bay Leaf
    ¾ cup Pearl Barley
    1½ cups Chopped Leek (White Only)
    Salt (To Taste)
    Pepper (To Taste)
    2 tbsp Chopped Parsley
     
     
    • Put the chicken, beef, stock, bacon, thyme, and bay leaf in a large, heavy pot and bring to a boil.
    • Reduce the heat and simmer, covered, for 30 min.
    • Meanwhile boil barley in 1½ cups water for 10 min.
    • Drain and set aside.
    • Remove chicken for pot.
    • When cool enoguh to handle, debone and set aside.
    • Add leeks and barley to the pot, and simmer 15 min.
    • Remove beef shanks and debone.
    • Chop meat coarsely, and return to the pot, along with the chicken.
    • Simmer covered, for 5 min more.
    • Season with salt & pepper to taste and garnish with parsley.
     
    Makes approximately 6 servings.

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